Crunchy Coriander Pear Asian Coleslaw with Turmeric Chicken

If you like the flavor of coriander you will love this crunchy Asian coleslaw with coriander, pears, crunchy veges, coriander and chicken. It’s so simple, clean, fresh and yet so full of flavor. Not to mention the anti inflammatory benefits of coriander and turmeric bring to the salad. If food is your medicine then this is one quick and not so expensive way to have it.

Crunchy Coriander Pear Asian Coleslaw with Turmeric Chicken Recipe

Ingredients

2 servings

1 or 2 Chicken breast or any other part you have, 1/4 medium cabbage of your choice, 1 carrot, 1 crunchy pear or pears if you want more sweetness, fresh coriander, shallots, turmeric

Chicken

Add turmeric and and salt to the chicken and rub it in all over the chicken. You can bake it, grill or pan fry it.

If baking or grilling add a bit of oil on the chicken before baking. Bake for about 20 to 25 minutes depending on your fillet’s thickness, in a preheated oven at 220 degrees.

If frying, shallow fry both sides in about a tablespoon of fat at medium heat for about 10 minutes each side also depending on how thick the chicken fillet is.

Coleslaw

Thinly slice the cabbage, pears, shallots, carrots. Add coriander leaves. If you don’t have one of those peelers that cuts spirals, simply cut lines along the length of the carrot with a knife, then use a normal peeler or knife so the carrot comes out in strips. Sometimes you don’t have to buy gadgets for every little thing unless you’re cutting lots of carrots and other veges in strips everyday